Servings: 2 doz
Preheat: 350°
Source: Holiday Cookies 2010 Martha Stewart
Ingredients
Chocolate Brownies:
1/2 cup unsalted butter
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces bittersweet or semisweet chocolate chopped
1 1/4 cup sugar
3 eggs
Cream Cheese
4 ounces softened cream cheese
2 tablespoons softened butter
1/4 cup sugar
1 egg
2 Tablespoons flour
Directions
Butter an 8 inch square baking pan, line with parchment, leaving a 2-inch overhang on 2 sides. Butter parchment. Whisk to combine flour, cocoa, baking powder and salt in a bowl.
Melt butter and chocolate in a heatproof bowl and cool. Add sugar; stir to combine. Add eggs, and mix to combine. Stir in flour mixture just until moistened. Do not over mix.
Prepare cream cheese mixture in a separate bowl.
Alternately spoon brownie batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.
Bake for 25 to 30 minutes. A toothpick inserted into the center should come out with only a few crumbs. Cool in pan or wire rack for 30 minutes.
Brownies can be stored in an airtight container at room temperature for 3 days. I suggest that you freeze them so you don’t eat all of them.